Ballpark Cookies

Bite into a tasty and crunchy new rolled sugar cookie, decorated or not.

Ingredients

2 1/2

cups Rice Chex™ cereal

3/4

cup butter or margarine, softened

1

package (8 oz) cream cheese, softened

1 1/3

cups granulated sugar

2

teaspoons vanilla

1

egg

3

cups Gold Medal™ all-purpose flour

1

teaspoon baking powder

2

cups powdered sugar

3

to 4 tablespoons milk

Betty Crocker™ decorating gel, in colors desired

Directions

1Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.

2Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.